Clementine Sorbetto

Clementines create a pure, intense sorbetto (sorbet) that practically explodes with flavor. Serve with chocolate biscotti for a little decadence.

Ingredients

1/2 cup plus 1 tbsp. sugar

1 1/2 tablespoons light corn syrup

5 1/4 cups strained fresh clementine juice

2 teaspoons strained fresh lemon juice

Nutritional Information

Calories 135

Caloriesfromfat 2%

Protein 0.8g

Fat 0.3g

Satfat 0.0g

Carbohydrate 33g

Fiber 0.0g

Sodium 6.4mg

Cholesterol 0.0mg

Calories 135

Caloriesfromfat 2%

Protein 0.8g

Fat 0.3g

Satfat 0.0g

Carbohydrate 33g

Fiber 0.0g

Sodium 6.4mg

Cholesterol 0.0mg

How to Make It

Step 1

In a small saucepan, boil sugar and 1/2 cup water over high heat just until sugar dissolves. Stir in corn syrup and let cool.

Step 2

In a bowl, combine syrup with juices. Freeze a metal 9-in. square pan. Freeze juice mixture in an ice cream maker according to manufacturer's directions. Transfer sorbetto to the cold pan, cover, and freeze until firm, at least 4 hours.

Step 3

Let sorbetto soften in the refrigerator 20 minutes before serving in chilled bowls.

Step 4

Make ahead: Freeze up to 1 week. Let soften at room temperature about 30 minutes, then break into chunks. Whirl in batches in a food processor until smooth, then scoop into chilled dishes. Serve immediately.